vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Graham Bread
From The New century cook book, 1899
Serves 32
From Mrs. C. A. Wilson.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
218Calories
6 gProtein
47 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories218 kcal
Protein5.7 g
Carbohydrates47 g
Fiber0.2 g
Sugars8.6 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.1 mg
Sodium349 mg
Potassium226 mg
Calcium31 mg
Iron3.3 mg
Magnesium39 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate98 mcg
Choline1.6 mg
Caffeine0 mg
Water7.3 g
Estimated from matched ingredients across 32 servings.
As published
This recipe was extracted from The New century cook book (1899), page 5. The excerpt below is the record exactly as published.
Graham Bread. Three and one-half pounds flour, one yeast cake, one ounce sugar, one ounce butter, one ounce salt, one cup molasses
Cook this with the app: pantry check, scaling, and the assistant.